Beef, Porcini, and Merlot Ragout with Blue Cheese
This recipe is perfect winter comfort food, especially if you're lucky enough to find fresh boletes.
by Cecilia Stipes
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Boletus edulis var. grandedulis. © Liam O'Brien (CC-BY-NC) (from inaturalist.org, obs. 4534479)
Method
Cut beef into ¼" to ⅓" thick slices across the grain (i.e., perpendicular to the lines of the muscle fibers). Chop each slice into bite-sized pieces.
Heat a large skillet with olive oil on medium-high to high heat, until the oil is shimmering and slightly smoking. Add the beef and stir occasionally until a golden-brown crust forms. Remove beef from skillet to rest.
Brown oregano, thyme, rosemary, onions and garlic in olive oil and Worcestershire sauce until soft.
Add the seared beef back to the skillet.
Add 2 cups beef broth and the Merlot. Simmer over low heat for 1 ½ hours, or until meat is fork tender.
Add porcini and simmer until they release water (10 to 15 minutes).
In a small bowl, blend 3 Tbsp. flour into remaining 1 cup beef broth, whipping until you have a completely smooth slurry.
Add slurry to beef and cook on low heat until slightly thickened.
Just before serving, fold blue cheese in.
Recipe contributed:
December
2008
Serve it over pappardelle, polenta, or rice as a rich meat sauce; or as a hearty stew with a slice of toasted crusty sourdough.
Objective:
Sauce / topping / stuffing
Total Time:
About 2 ¼ hours
Yield:
8 to 10 servings
Suggested Mushrooms:
- Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
- Giant cypress Agaricus (Agaricus lilaceps)
- Horse mushroom (Agaricus arvensis, Agaricus osecanus)
- Pavement mushroom (Agaricus bitorquis)
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
- Shiitake (Lentinula edodes)
- The Prince (Agaricus augustus)
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Ingredients
1 Tbsp. olive oil
2 Tbsp. Worcestershire sauce
3 sprigs fresh oregano (adjust to taste), chopped
3 sprigs fresh thyme (adjust to taste), chopped
¼ cup chopped fresh rosemary
2 large yellow onions, chopped
3 cloves garlic (adjust to taste)
2 lbs. lean beef (e.g., London broil)
3 cups beef broth
4 heaping cups sliced porcini*
1 ⅓ cups Merlot wine
3 oz. chopped blue cheese
Rice, noodles, polenta, or bread to accompany
If you don't have porcini, try portobello, cremini, shiitake, The Prince, giant cypress agaricus, horse mushroom, pavement mushroom, maitake, or chanterelles.